October 10, 2008

Pumpkin Mac and Cheese

For the October issue, Gourmet magazine is featuring restaurants that have been going strong since before the magazine's debut. Along with the stories, they included old photographs of the restaurants and customers. As someone who appreciates photography and art, I can say that the photos are amazing. They made me think of an old time where the classics were being made. Whether they be classic tunes or classic dishes. One dish that I can think of that has stayed relatively the same is macaroni and cheese. It is a staple that children live on and come to appreciate when they are older. Here's an autumn twist on a classic dish....

Pumpkin Mac and Cheese

2 cups pumpkin puree

½ cup milk

¼ cup plus 2 Tbsp. grated parmesan

1 cup cheddar cheese

½ cup grated mozzarella cheese

¼ tsp ground mustard

½ tsp. worchestire sauce

¼ tsp ground red pepper (Optional: Just for a little kick)

To taste Salt and pepper

10 oz. choice of small pasta (I used ruffles )

1/3 cup bread crumbs

Preheat oven to 350 degrees.

Boil pasta according to package directions to al dente.

Mix breadcrumbs with 2 Tbsp. grated parmesan cheese. Add enough to water to keep it crumbly but able to clump together. (about 1 ½ tsp.)

7 comments:

lobbastah
said...

I may try this. I do a similar version of this already using butternut squash instead of pumpkin. It only changes the flavor slightly, keeps the cheese creamy, and I love the idea of hiding veggies in a kid's favorite food! (I stole the squash idea from Rachael Ray, btw.)